Blue cheese and Broccoli Soup

This is a really good soup if you are a blue cheese fan. Other crumbly cheeses can be used if you are not. As you will see it can be an elegant starter.

32 oz blue cheese

2 tbsp butter

1 onion, chopped

2 stalks celery chopped 

1 potato, chopped

11/2 lbs of broccoli rough chopped (remove tough stems)

4 cups water

salt and ground pepper

walnut oil and olive oil

Take a big saucepan, heat butter and stir in onion and potato. Cook for about 5 minutes. Then add broccoli and keep on cooking for another 5 minutes. After that add water and boil everything for 15 minutes.

Then put the cooked vegetables in a food processor or blender and half of the cooking liquid.. blend until smooth. Adding a little more liquid if too thick

Save the rest of the cooking liquid to be frozen as a stock.

Strain the soup back into the saucepan. Reheat again stirring, but do not boil. Lightly season with salt and pepper. Divide into 4 soup bowls

I divide the cheese in 4 equal portions in small bowls on saucers with

A verity of crackers so guest can add the amount of cheese they want to the soup or on a cracker topped with one of the oils. A thin sliced meat of your choice can be served as well.